Six ounce cleaned, used yogurt cups
Graham crackers, crumbled fine
One egg
Portions can vary according to need, but I use a serving of two from the grits pkg. directions. I use two yogurt cups to hold the cooked grits. After the grits have simmered enough I immediately pour them into the two cups. I let them cool on the counter for a little bit, and then put them in the refrigerator for a while.
After cooled well in the refrigerator, I let the molded grits fall from the cups to the cutting board, cut into four pieces, and dip in the beaten egg. That is followed by carefully shaking the cut grits patty in the graham cracker crumbs in a plastic bag. Sometimes I have the crumbs on a plate and simply rotate and turn over the grits patty that way. Put patties in the skillet with some oil. Remove when crispy. Eat.
This is my guess/experiment copy of the fried grits I ate from our Ocala restaurant called Harry's.
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